Lemon Blueberry Pound Cake

A super moist lemon blueberry pound cake has become my go-to treat for both lazy Sunday breakfasts and cheerful desserts with friends. Packed with juicy blueberries and fresh lemon zest, finished with a sweet vanilla glaze, this loaf never hangs around long in my kitchen.

First time I baked this, the house filled with such a fresh citrus smell I had to cut into it while it was still warm. Now it is the cake I bake when I want something extra special but not fussy.

Ingredients

• Unsalted butter: Room temperature butter ensures the cake turns out tender and rich Choose the highest quality you can, it really shines here
• Granulated sugar: Brings sweetness and helps cream with butter for a fluffy texture Opt for fine sugar for extra smoothness
• Lemon zest: The real secret to punchy lemon flavor Use fresh and avoid the white pith which is bitter
• Eggs: Room temperature eggs blend better into the batter Giving structure and richness
• Vanilla extract: Rounds out the flavors with a classic baking note Try pure vanilla for the best taste
• All-purpose flour: Provides most of the structure to the cake Sift it if lumpy for a delicate crumb
• Baking powder: Helps the loaf rise and stay soft Be sure it is fresh for best lift
• Salt: Balances out the sweetness of the cake
• Whole milk: Contributes moisture and tenderness Use whole for full flavor and body
• Sour cream: Adds extra moisture and a touch of tang Full-fat Greek yogurt is a great alternative
• Blueberries: The star of every bite Use plump and fresh when in season or frozen tossed in flour so they do not sink
• Confectioners sugar: Base for the glaze Use sifted for smooth results
• Whole milk or heavy cream: For glaze consistency and velvetiness
• Vanilla: For flavoring in the glaze
• Greek yogurt: A little thickens the glaze to perfection

Step-by-Step Instructions

Prepare the Pan:

Grease the bottom and line a nine by five inch loaf pan with parchment paper Leave some overhang on short sides for easy lifting after baking This step saves you from broken slices

Infuse the Sugar:

In the bowl of a mixer rub lemon zest into the sugar using your fingers until the mixture feels like wet sand This releases essential oils which amp up the lemony aroma

Cream the Butter and Sugar:

Add the butter to the lemon sugar and beat together on medium until visibly pale and fluffy for about two minutes This process makes the cake tender by incorporating air

Add Eggs and Vanilla:

Beat in eggs one at a time scraping down the bowl each go Add the vanilla and blend Just mix until all of it comes together

Combine Dry Ingredients:

In another bowl whisk flour baking powder and salt thoroughly This distributes the leavening for an even rise

Mix Wet and Dry:

With mixer on low add flour mixture to the butter mixture alternating with milk and sour cream Begin and end with flour Stir just until a few streaks of flour remain Overmixing toughens the crumb

Add Blueberries:

Toss blueberries with the last bit of flour then gently fold by hand into batter This keeps berries from sinking and breaking up

Bake:

Pour batter into pan Level the top Bake at three hundred fifty degrees for fifty to fifty five minutes until golden and a few moist crumbs cling to a toothpick tent loosely with foil if browning fast

Cool:

Let cool in the pan for ten to fifteen minutes then use the parchment sling to lift out Finish cooling completely before glazing Warm cake will make the glaze run right off

Glaze:

Whisk together confectioners sugar milk vanilla and a spoon of Greek yogurt if using till smooth Adjust consistency as needed Drizzle over fully cooled cake for a pretty finish

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The lemon zest is my favorite part I love how simply massaging it into the sugar brightens the whole cake My younger sister always calls to see if I have any leftovers after a holiday because she swears it is her favorite breakfast

Storage Tips

Keep the cake tightly wrapped at room temperature for up to three days For longer storage let it cool completely and wrap in plastic wrap plus a layer of foil before freezing It will stay moist for up to two months and you can glaze after thawing so the topping stays fresh

Ingredient Substitutions

You can swap full-fat Greek yogurt for sour cream in the cake for the same moisture and a bit more tang For the glaze milk or heavy cream will work and either will make it luxuriously smooth Frozen blueberries work fine just toss them in flour right from the freezer to avoid a blue-streaked batter

Serving Suggestions

I love this with hot tea in the afternoon though my family likes it sliced thick for brunch Serve it as a dessert with whipped cream and extra berries for a special touch It looks beautiful on a cake stand with a few blueberries or lemon curls scattered over the top

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History of Pound Cake

Pound cake has roots back in Europe where the original was made with a pound each of flour sugar eggs and butter The lemon blueberry twist makes it a bright and refreshing take on an American classic perfect for summertime gatherings or year-round comfort baking

Recipe FAQs

→ How do I keep the blueberries from sinking?

Toss blueberries with a bit of flour before folding into the batter. This helps them stay suspended and evenly distributed throughout the cake.

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them straight from the freezer to prevent excess moisture in the batter, and gently fold to avoid streaking the cake.

→ How should I store leftover cake?

Wrap the cake tightly and keep at room temperature for up to three days. For longer storage, freeze the unglazed loaf and thaw as needed.

→ Why is my pound cake dry?

Overbaking or not using enough moisture-rich ingredients like butter, milk, and sour cream can lead to dryness. Check with a toothpick for moist crumbs before removing from the oven.

→ What is the purpose of the glaze?

The sweet vanilla glaze adds a glossy finish and a layer of sweetness that enhances the tangy lemon and juicy blueberries in the loaf.

→ Can I substitute Greek yogurt for sour cream?

Full-fat Greek yogurt can be used in place of sour cream to add moisture and richness to the batter without altering the flavor.